Appetizers with a minimum of prep and fuss that manage to elicit a collective cheer and plate scraping from those gathered rank about as high as bulldog puppies, really fresh spinach, white orchids, and baby belly laughs in my book of wonderful life things. Credit goes where credit is due, but unfortunately I can’t remember where I initially saw a derivative of this recipe. So you’ll just have to send all the thank you notes to me.
Feta and Honey Appetizer
Large block of good feta (I really like Valbreso, which is made from sheep’s milk)
Extra virgin olive oil
Freshly cracked black pepper
Preheat oven to 350. Put a little olive oil in the middle of an oven-proof pan or dish. Place block of feta on the oil (cut the block into two large pieces if it’s more than 3 inches in width to start). Drizzle the block(s) with honey (as liberal as you want it), a little more olive oil, and grind on some black pepper. If you have truffle oil, feel free to add a bit to elevate the dish to an even higher level of amazingness.
Bake for about 10 minutes, keeping an eye on the honey to make sure it’s not smoking. Finish off under the broiler until the honey/oil/feta juices are bubbling and the edges of the feta block are beginning to turn brown.
Remove from oven, hit with another drizzle of honey, and serve with good crackers after letting it cool for a minute or two. If you want to make it pretty, throw on a sprig of fresh rosemary before serving. Your guests will love you.